High-Protein Crispy Chicken Shawarma Recipe: 53g protein per wrap, and this is genuinely worth meal-prepping. Makes 4 shawarmas Chicken: * 900g boneless, skinless chicken thighs, excess fat trimmed * 80g 0% Greek yogurt * Juice of ½ lemon * 2 tsp minced garlic Shawarma seasoning: * 2 tsp smoked paprika * 1 tsp garlic powder * 1 tsp onion powder * 1 tsp allspice * 1 tsp cayenne * 1 tsp oregano * ½ tsp cumin * 2 tsp salt Mix the chicken with the yogurt, lemon, garlic, and seasoning until everything is well coated. Bake at 200°C for 20–25 minutes, tossing halfway through. Then grill/broil on high for 3–5 minutes until you get those golden, slightly charred edges. Crispy shawarma coating: * 3 tbsp avocado oil * 2 tbsp tomato paste * Chili flakes * Salt to taste Toss the cooked chicken through the coating. Garlic sauce: Mix: * 120g 0% Greek yogurt * 30g light mayo * 1 tsp lemon juice * 1 tsp garlic powder or minced garlic * ½ tsp salt * 1 tsp honey, optional To assemble * 4 Lebanese wraps, around 60g each * Sliced pickles Carefully separate the wraps into two layers. Add the garlic sauce, chicken, and pickles, then wrap tightly and toast until crisp. Calories & Macros Per shawarma: 565 calories | 53g protein | 36g carbs | 22g fat Best eaten fresh, but they’re also great for meal prep. Let them cool completely before wrapping and refrigerating for up to 5 days. To reheat, microwave for a couple of minutes to warm the middle, then finish in the air fryer or a pan so the outside gets crispy again.